The history of cooking is also the history of its
reinterpretation. One of the reasons certain
dishes are deemed great is because they can be
reinterpreted, which is the case with Tiramisu.
We asked our twenty chefs to do just that: imprint
a heavy dose of innovation on the tradition.
WALTER FILIPUTTI

Tiramisu â&#x20AC;&#x201C; the most famous Italian dessert in the world, and the most beloved of
the Belpaese â&#x20AC;&#x201C; has an intriguing history,
to the extent that we at the Friuli Venezia
Giulia (FVG) Via dei Sapori Consortium
have used it as the basis for a delicious
farce, featuring a host of actors.
Moreover, this theatrical piĂ¨ce contains
stories and values that, at different
points in the plot, happen to coincide
with those shared by our Consortium.
Indeed, the founding
This is such an intriguing Charter for Friuli Venezia
Giulia Via dei Sapori was
story that we at the
signed in September 2000
Friuli Venezia Giulia
and, it is worth remembe(FVG) Via dei Sapori
ring that it contained a
Consortium have used
visionary project involving
it as the basis
the 20 restaurants (there
for a delicious farce,
featuring a host of actors. are 21 now) in surpassing
the barrier of rivalry.
9

Personal advantage –
that of increasing one's
own amount of work –
had to be in step with
that of the general
advantage in the territory. A territory with which a serious, tangible link was (and remains) crucial, as a primary source of the added value of a given
place. In short, we invest our own time and
effort in order to promote the region as a
whole, in the belief that this is our true shared heritage. Twenty-two winemakers and
eighteen taste experts have subsequently
joined this project. Today, the Consortium is
a group of sixty companies and organisations, all driven by the same spirit –

10

A culinary love affair...

together, they represent the superb food &
wine traditions and cultures of this region.
And indeed, this is precisely why we are
directly involved in the story of the ancestry
of Tiramisu. It is what motivated us to write
this delicious farce, inhabited by the same
spirit that animates and drives us. Austrian
Composer Gustav Mahler (1860 -1911)
wrote that "Tradition is the passing on of
the fire, not the worship of the ashes". To
this, we would add that innovation is simply disobedience with a successful outcome.
This was the case for what we ... to this, we would
call today the classic Tiramisu add that innovation
which, we shall see, was the is simply
result of an ingenious re-ima- disobedience with
gining of simple ingredients. a successful outcome.

11

Al Gallo

Al Grop

Al Lido

Al Paradiso

All’Androna

Carnia

Al Ponte

Campiello

TIRAMISU

Costantini

Del Friuli Venezia Giulia

Da Nando

Da Toni

Ilija

Là di Moret

La Primula

La Subida

La Taverna

La Torre

Lokanda Devetak

Sale e Pepe

Vitello d’Oro

The Grand Finale

The 20 restaurants of the Friuli Venezia
Giulia Via dei Sapori Consortium enter
the stage, along with their chefs, who
have created a number of different
Tiramisu variations. Once these had been
duly tasted, the issue of what these desserts should be enjoyed with came to the fore.
With wine? Impossible given the coffee, cocoa
and mascarpone it contains. The Nonino distilleries are also members of the Consortium, and
so the idea arose to trade one innovation for
another, attempting to pair each dessert with
one of their spirits. This is the route we took,
with excellent results. Try it and see!

71

74

The Grand Finale

THE NONINO DI PERCOTO DISTILLERIES

Before raising the curtain once again for the grand
finale, we would like to mention two of the many
great flashes of inspiration of Giannola and Benito
Nonino. First, they decided to distil fresh pomace,
wine variety by wine variety. They began this process on 1 December 1973 with the Picolit pomace.
This marks the point at which grappa changed
forever. In an article in the New York Times on 31st
December 1997, R.W Apple Junior wrote: "For
decades, grappa has been little more than a form
of heating for farmers in northern Italy (...). Many
Italians and most foreigners turned their noses up
at it. But all this happened before the Nonino
family from Percoto took the
"For decades, grappa
stageâ&#x20AC;?. The second stroke of
was little more than a
genius was the Nonino Interform of heating... But all
national Prize first establithis happened before
shed in 1975. Beyond its high
the Nonino family from
cultural value â&#x20AC;&#x201C; as of 2017,
Percoto took the stageâ&#x20AC;?.
five Nonino prize winners
73

have gone on to win Nobel prizes â&#x20AC;&#x201C; it has also demonstrated
how to communicate the appeal of the territory in practical
terms. To date, no-one else in Friuli Venezia Giulia has done
so much so well.
Nonino is a female-dominated company. However, patriarch
and company boss Paron Benito has not let this phase him, on
the contrary, he has passed on the art of distilling to his daughters Cristina, Antonella and Elisabetta. Their first project
was nothing short of a small masterpiece: successfully fermenting and then distilling honey, from which Gioiello was
created. They also introduced Amaro Quintessentia to the
world, not to mention their Amaro and Grappa Monovitigno,
and a wide selection of other cocktail spirits.
The sisters have also taken responsibility for dealing with
the markets: the fact that more than 50% of the company's
turnover comes from 72 different countries is a tribute to
them. Cristina deals primarily with the distillation and the
commercial side of the business in Italy, managing relationships with customers with the help of Antonella. Antonella is
responsible for the Nonino Prize, and is also in charge of
marketing, communications and relations with the press, as
well as a number of foreign markets. Elisabetta manages the
majority of the overseas markets, and is in charge of the
internal management of the business.
As their mother Giannola observes: "They have succeeded in
74

The Grand Finale

combining a tradition that has become part of our history
with an ability to experiment with new products and to create value for these in a perfect example of how to maintain our
identity over time".
We called it a female-dominated company for good reason,
and the tradition continues: Francesca, Cristina's eldest daughter, represents the seventh generation of the family.
Having graduated with a degree in Business Administration,
she then chose to spend some time overseas, in one of the
most challenging markets within which Nonino sells its products: South Korea!
Francesca is blessed with an innate elegance. When she
speaks, she gently moves her body with the harmony and
poise of a ballerina, swaying to the rhythm of her own voice.
Her smile and gaze draw you in as she tells the story of her
family, and of the philosophy which serves as the foundation
for Nonino products. She speaks without stumbling, in a
delicate and musical voice, and doesn't botch a single joke.
We watched for nearly half an hour as she effortlessly entertained around thirty of her peers who are studying for a
Masters degree at the Univer- sity ... so far,
of Udine aimed at future tourism no-one else in
managers. Everyone, the writer Friuli Venezia Giulia
included, was enchanted. Quite has done
charming, that Francesca.
so much so well.
75

78

The history
of cooking is also
the history of
its reinterpretation.
One of the reasons
certain dishes
are deemed great
is because they
can be reinterpreted,
which is the case
with Tiramisu.
We asked our twenty
chefs to do just that:
imprint a heavy dose
of innovation
on the tradition.
Then tell us about
it through.
77

Preparation
Whip the yokes very well and pour in the Ratafià,
previously brought to 130°C. Continue to whip until
the mixture has cooled, then gently fold
in the mascarpone cheese and the whipped cream.
Mix gently and place in the fridge.
Prepare the sweet shortcrust pastry with cocoa and coffee,
kneading eggs, butter, sugar, flour, cocoa, coffee and salt.
Form pastry crumbs and place them
on a tray, then cook at 180°C for 3 minutes.
78

AL GALLO

Prepare the Ratafià jelly by boiling it for a couple
of minutes with the agar-agar. Spread it on
a baking sheet to a height of 0.5 cm and let it cool,
then cut into cubes.

Presentation
Arrange the dessert by placing a half-moon shape
row of biscuits on the edge of the plate.
Then lay 3 mascarpone cream quenelles on top,
the Ratafià jelly cubes, the meringue and finally garnish
with edible flowers and fresh mint leaves.

Ingredients for 4 people:
For the biscuit
150 g sugar, 155 g egg white, 100 g icing sugar, Oro Caffè
Arabica Rose special coffee blend for Tiramisu.
Preparation: Whisk the sugar and egg whites.
Once they are well whisked, add the icing sugar.
Use a pastry bag to make discs.
Cook at 180°C for 20 minutes. Make thin discs
of spongecake. Arrange these on a plate
and soak them with unsweetened coffee and a few
drops of coffee liqueur (to one's taste).
For the cream
200 g mascarpone cheese
150 gr Collavini Ribolla Gialla Ratafià, 1 whole egg.
Presentation: Place all the ingredients
in a planetary mixer until a smooth cream is obtained,
then put the cream in a whipping
siphon, give it a charge and placing it in the fridge.

82

AL GROP

Presentation:
Arrange different layers: place a meringue
on the bottom then layer a squirt
of cream, a disc of sponge cake soaked in coffee,
another squirt of cream, and then,
another soft meringue
and… last but not least… a sprinkle of cocoa.

Preparation
Wash the fruit and soak it in the Ratafià for about an hour.
Pour the sugar in a small saucepan, then add the
water and mix over gentle heat taking care that the sugar
melts completely and reaches 121°C. In the meantime,
pour the 4 yolks for the cream in a bowl and whisk them.
As soon as the water and sugar syrup has reached
the required temperature, drizzle it over the yolks while
the whisks are in operation.
Continue to whisk the mixture until it has completely
cooled and becomes transparent and frothy.
Whip the cream with electric whisks.
Add the mascarpone cheese to the eggs,
sugar and cream, mixing gently from the bottom
up so that it does not curdle.
86

AL LIDO

Presentation
Prepare the cups by putting a layer
of wild berries dipped in the liqueur followed
by the cream. Then add another
layer of fruit and cream. Garnish with a few fresh
blueberries and almond pieces, then serve.

Ingredients for 4 people
For the Ladyfingers (Savoiardi)
200 g yolk, 140 g sugar, 300 g egg whites,
100 g potato flour, 100 g flour.
Preparation: Whisk the yolks with 70 g of sugar.
Whisk the egg whites separately with
the remaining 70 g of sugar. Combine, fold in the sieved flour
and potato flour. With a pastry bag make strips.
Bake for 10 minutes at 190°C.
jellies
For the 500 g Collavini Ribolla gialla
(1/3 Ratafià and 2/3 Ribolla brut). 9 g fish gelatine.
Preparation: Wring the water out of the fish gelatine
and dissolve the gelatine in the wine that has been brought
to a moderate temperature. Pour part of the jelly
in small spherical or cylindrical moulds. The rest will be
used for the upper part of the dessert.
For the cream
500 mascarpone, 500 g cream, 0.02 g saffron,
150 g icing sugar.
Preparation: Whisk the ingredients until a smooth
and foamy mixture is obtained. Line a cylindrical
90

AL PARADISO

mould with the Ladyfingers. Fill half of the cylinder
with cream, place the Ribolla jelly sphere on top and cover
it with more cream. Complete the upper part with a layer
of Ribolla jelly and place it in the fridge.
For the cocoa biscuit
550 g egg whites, 400 g sugar, 325 g yolks, 150 g flour,
150 g potato flour, 100 g cocoa.
Procedimento: Whisk the egg whites and the sugar
together then drizzle in the yolks, sieved flour, potato flour
and cocoa. Spread on a oven tray and bake at 180°C$
for 10 minutes. Cut the biscuit to match the size of the mould
and use it as the bottom base when plating the dessert.
For the Oro Caffè sauce
Coffee and cocoa to taste.
Procedimento: Prepare a strong espresso coffee, add the cocoa
and simmer until it's reduced to the desired consistency.
Composizione del piatto
Brush the plate with the coffee sauce. Place the cocoa
biscuit at the centre, lay the mascarpone cream on top and
finish off with the caramelised Ribolla gialla grapes.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.
The glass

Preparation
Gently simmer the Ratafià until it's reduced
and add it to the espresso coffee.
Gently whisk the cream, the mascarpone cheese,
the icing sugar and the vanilla beans.
When the mixture is semi-whipped, let it rest for
a couple of minutes.

94

AL PONTE

Presentation
For the arrangement in the glass, alternate
Ladyfingers soaked in coffee and in Ratafià,
add the whipped cream and mascarpone mixture
and the chocolate drops.
Sprinkle the surface with unsweetened cocoa.

Oro caffè creméux
150 g cream, 20 g glucose, 150 g dark chocolate,
20 g butter, 5 g ground Oro caffè.
Preparation: Bring the cream to a boil with the glucose
and the coffee, then remove from the heat and
add the chocolate, mixing vigorously. Work the butter
in and leave it to set in the fridge.
Collavini Ribolla Gialla Ratafià caviare
200 g Ratafià, 100 g water, 50 g Ribolla brut, 25 g vegetable
gelatin powder, 2 l seed oil (cooled in the fridge for 2 hours).
Preparation: Put the ingredients in a small pan and whisk
until boiling. With a needle-free syringe, draw
in the hot liquid and let it drip into the cold oil. Drain the
caviare, dry with paper towel and place it in the fridge.
Presentation
With a brush, “dirty” the bottom of a glass with
the coffee creméux, then place the Ladyfinger spheres soaked
in Marsala on top followed by a quenelle of cocoa sorbet.
Cover with mascarpone froth and a sprinkling of Ribolla caviare.
Finally, add a pinch of Maldon salt.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.
The glass

Preparation
Whisk the yolks with the sugar until
a puffy and foamy consistency is obtained.
Add the mascarpone cheese and whip the whole mixture
until a cream similar to whipped cream is obtained.
While whipping the mixture, drizzle
in the Ratafià until it is well blended with the rest.
Let it rest for 2 hours in the fridge.

102

CAMPIELLO

Presentation
After two hours, start to arrange the “Ratamisù”.
Soak the Ladyfingers in the unsweetened
Oro Caffè and spread the Ratafià cream on top,
alternating it until the whole baking tin is filled.
Lastly, sprinkle with unsweetened
cocoa and leave it again to rest in the fridge
for two more hours.

Preparation
For the caramelised oranges
Cut the oranges into cubes and gently
cook them in a small saucepan with a glass
of Ratafià until caramelised.
For the mascarpone cream
Work the yolk with the sugar, add the mascarpone
cheese and whipped cream and amalgamate
it all until the cream is smooth.

106

CARNIA

Presentation
In a glass, arrange a layer of cream,
followed by a layer of Ladyfingers moistened
in coffee and then another layer of cream.
Garnish with caramelised
oranges and a small slice of candied orange.

For the cocoa wafer
20 g flour, 20 g egg white, 20 g sugar,
20 g butter, 8 g cocoa.
Preparation: Blend the ingredients, then shape
the wafers in uniform circles and bake.
For the Collavini Ribolla Gialla Ratafià "Caviar"
100 g Ratafià and 4 g agar-agar.
Preparation: Bring the Ratafià to a boil
and use a syringe to make spheres.
Presentation
Put the mascarpone mousse in a bowl then top
this with the sponge cake moistened in the Ratafià
and espresso Oro Caffè Arabica Rose
special coffee blend for Tiramisu.
Cover this with mousse and place the wafer
on top like a hat, then decorate with the Ratafià caviar
and a small leaf of edible silver.
Add the coffee mousse around the dessert.
Nonino distillate
Grappa Cru Monovitigno®
Fragolino Vigna Nonino - Friuli.
The glass

Preparation
Whip the yolks with the sugar,
add the mascarpone cheese, whipped cream
and egg white and continue whipping
until firm. Cook the pumpkin with the Ratafià until
it is caramelised. Dissolve the fish gelatin
with the Oro Caffè coffee, add the
Ratafià sugar and divide it in tiny half spheres,
adding the Isabella grapes.
Then shock freeze.

114

DA NANDO

Presentation
Separate the pumpkin in liquore glasses
and cover with the mascarpone cream.
Place the coffee jelly in the centre and cover with
more cream. Sprinkle with cocoa.

Ingredients for 4 people
For the Ladyfinger
120 g sugar, 80 g egg white, 70 g yolk, 90 g plain flour,
40 g potato flour, 20 g honey, vanillin to taste.
Preparation: Whip the egg whites and sugar until firm.
Whip the yolks separately with the honey then
combine the two mixtures. Fold in the flour, potato flour
and vanillin. Use a pastry bag to shape 5 cm diameter
discs on a baking sheet covered with greaseproof paper
and bake at 185°C for 8-9 minutes.
For the mascarpone and Ratafià cream
270 g yolk, 500 g mascarpone,
200 g sugar, 300 g whipped cream, 8 g fish gelatin,
30 g Collavini Ribolla Gialla Ratafià.
Preparation: Soften the fish gelatin in cold water.
Whip the yolks, sugar, fish gelatin and Ribolla in a bain-marie.
Heat to 82°C then remove from the heat.
When the mixture is at room temperature, add the mascarpone
cheese and whipped cream, then place in the fridge
to rest for a couple of hours before using it.
118

DA TONI

For the Oro Caffè sauce
130 g water, 145 g glucose, 45 g fresh cream,
45 g cocoa, 15 g Arabica Rose coffee powder.
Preparation: Put all the ingredients in a small saucepan
and boil for three minutes. Cool in the fridge.
For the jelly
100 g Collavini Ribolla Gialla Ratafià
3.5 g fish gelatin
Preparation: Soak the fish gelatin in cold water,
wring it out and dissolve in the microwave oven together
with the Collavini Ribolla Gialla Ratafià.
Cool it in the fridge then cut it into cubes
for use as a garnish.
Presentation
Dip the Ladyfinger quickly in the coffee and Ratafià,
then place it on top of a dollop of mascarpone cream.
Garnish with the coffee sauce, jelly cubes
and a few caramelised hazelnuts.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.
The glass

Ingredients for 4 people
For the mascarpone mousse
120 g yolk, 150 g sugar, 250 g mascarpone cheese,
300 g cream, 3 g Proespuma cold (jelly).
Preparation: Whip the yolk and the sugar in a planetary mixer.
Gradually add the cream and the mascarpone cheese,
alternating. Blend the ingredients without
allowing the cream to stiffen, then add the proespuma.
For the Ladyfingers (Savoiardi)
80 g flour, 80 g potato flour,
120 g sugar, 7 eggs, lemon rind.
Preparation: Separate the yolks from the egg whites,
then whip the yolks with half of the sugar and in a different
bowl whip the egg whites with the rest of the sugar.
Mix without curdling the two mixtures and fold in the flour
and the potato flour previously sieved with the lemon rind.
Bake in the oven at 175Â°C for 6 minutes.
For the creamy coffee meringue:
250 g Oro CaffĂ¨ Arabica Rose special coffee blend for Tiramisu,
1 g of xanthan gum, 18 g of albumin.
Preparation: Sweeten the coffee to taste and let it cool.
Add the xanthan gum and mix with a hand blender.
122

ILIJA

Let the mixture rest for 5 minutes then add the albumin.
Gently put the mixture in a pastry bag and form
the meringue on greaseproof paper on a dehydrator tray.
Dehydrate overnight at 60-65°C..
For the sandy coffee
10 g water, 40 g sugar, 30 g coffee beans.
Preparation: Put water and sugar in a small saucepan
(low and wide), mix and bring to 110°C until it reaches
a hefty boil then put the coffee beans in. Turn off the
heat and mix well until the sugar is fully dissolved.
For the Ratafià jelly
Collavini Ribolla Gialla Ratafià to taste.
Procedimento: Mix 100 g of Ratafià with 3 g of xanthan gum.
Presentation
Put the mascarpone cream in the whipping siphon with
two charges. Make three 20 grammes balls and place in a bowl.
Position the Ladyfingers to connect the three mascarpone
cream balls and place the three sanded coffee beans on top
of the balls. Place a coffee meringue next to each ball.
Cover it all with a thin layer of Ratafià and a sprinkling of cocoa.
Nonino distillate
GIOIELLO® distillato di miele di Agrumi.
The glass

LÀ DI MORET
then pour over the yolks and whip until the mixture
reaches room temperature. Mix the base
with the mascarpone and the semi-whipped cream.
Add the already soaked and dissolved fish gelatin.
For the glasse
150 g 70% chocolate, 100 g cocoa butter, 100 g Ratafià.
Preparation: Roll a sheet of acetate into a cylinder measuring
5 cm in diameter and 12 cm in length.
Close one of the ends to avoid the mixture from spilling out.
Fill the cylinder with the tiramisu cream, place the
chocolate and syrup cylinder in the centre, freeze the tubes.
Separately melt the chocolate with the butter
and coat the Tiramisu cylinders in it.
For the coffee bubble
400 g coffee water, 11 g of bubble.
Procedimento: Mix the 3 ingredients, let the mixture rest
in the fridge for 8 hours and then blow with a fish-tank pump.
Presentation
Sprinkle the biscuit with unsweetened cocoa,
lay the Tiramisu on it, garnish with gold crumbs and finish
off with the Oro caffè bubble.
Nonino distillate
ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni'
14 anni in barriques e piccole botti sotto sigillo.
The glass

... Andrea Canton's Tiramisu,
Summer version
Ingredients for 8 people
Mascarpone creméux and Collavini Ribolla Gialla Ratafià
mascarpone cheese 250 g, cream 250 g, Ratafià 170 g, yolk 80 g,
fish gelatin 14 g, lime to taste, sponge cake 500 g, salt 1 g.
Preparation: Weigh all the ingredients.
In order to prepare zabaglione, put the yolk, 150 g of Ratafià,
salt and the rind of a lime in a saucepan. Add the fish
gelatin, filter and allow it to cool. Work the mascarpone
and the remaining quantity of Ratafià with a whisk
and add the zabaglione when almost cold. Whip the cream
and blend it in two stages with the mascarpone cream.
Place the sponge cake at the bottom
of the cylindrical moulds and fill them with the mixture.
Strawberry sauce
Strawberries 200 g, Ratafià 10 g, sucrose 20 g,
lime zest to taste, lime juice 10 g.
Preparation: Weigh all the ingredients separately.
Dice the strawberries and add the sucrose (to make the
hygroscopic juice extraction process easier),
the juice and the rind of a lime in a bowl. Let it rest for a few
hours and add the Ratafià. Filter the mixture.
130

LA PRIMULA
Strawberry mousse
Juiced soft fruit (strawberries and raspberries) 300 g,
Ratafià 40 g, pasteurised egg white 110 g,
lime zest to taste, lime juice 15 g.
Preparation: Put the soft fruit centrifuged juice,
the Ratafià, the juice of 1 lime and its zest in a liquidiser
and liquidise. Semi-whip the egg white. In a bowl,
lighten the red mixture with 1/3 of the egg white and then
blend the remaining 2/3. Put it in the whipping siphon.
Fruit salad
Strawberries 150 g, raspberries 150 g, lime 200 g, mint to taste.
Preparation: Wash the tips of the mint. Peel 1 lime and
divide it in segments. Cut the raspberries in half.
Cut the strawberries in wedges. Keep the fruit separate.
Presentation
Free the creméux from the mould. Place the cylinder
off-centre in a brandy glass. Drop the fruit salad
and the mint over the creméux, leaving room for the
strawberry mousse. Pour in the strawberry
scented Ratafià, without spraying it on the other
ingredients. Siphon some mousse next
to the fruit and finish with grated lime zest.
Nonino distillate
FRUT® Acquavite di Lamponi.
The glass

Ingredients for 4 people
For the Ladyfingers (Savoiardi)
100 g eggs, 100 g caster sugar, 100 g all-purpose flour,
10 g cornflour.
Preparation: Whip the sugar with the whole eggs
until foamy. Add the sieved flours, arrange the Ladyfingers
on the baking tin and cover with caster sugar.
After a thin crust has formed, bake at 175Â°C
for 8-10 minutes.
For the mascarpone cream
80 g yolk, 120 g caster sugar, 35 g water,
5 g fish gelatin, 400 g mascarpone cheese,
200 g cream, one vanilla bean, rum.
Preparation: Whip the yolks. In the meantime prepare
the syrup with water and sugar and bring it to 118Â°C.
Drizzle over the yolks to make a meringue,
then add the soaked fish gelatin dissolved in rum.
Add the mascarpone and whip until it becomes
a smooth cream. When ready to arrange the dessert, fold
the whipped cream into the mascarpone cream.

134

LA SUBIDA
For the Collavini Ribolla Gialla Ratafià jelly
150 g Ratafià, 50 g water, 6 g fish gelatin.
Procedimento: Soak the fish gelatin in cold water.
Heat 50 gr of Ratafià and dissolve the wrung
fish gelatin in it. Add the mixture to the rest of the Ratafià,
smooth it on a mould until it is jelly. Cut with
a pastry ring in the same dimensions of the Tiramisu.
For the Ratafià sauce
100 g of Ratafià, 1 g pectin, 25 g sugar.
Procedimento: Add the pectin to the sugar,
mix it all with the Ratafià and bring to boil.
Presentation
Place the cylindrical moulds for the Tiramisu on greaseproof
paper. Place a jelly disc at the bottom of each mould.
Fill a pastry bag with the mascarpone cream then spread
a thin layer of cream on the jelly. Moisten the Ladyfingers
in the coffee and lay them on the cream.
Repeat this operation 3 times. Arrange the Tiramisu
on a serving plate, garnish with a few Ratafià sauce buttons
and a generous grating of dark chocolate; add a sprinkling
of dried raspberries for a play of colours
Nonino distillate
ÙE® Acquavite d’Uva Anniversary Riserva Monovitigni®
5 anni in barriques e piccole botti sotto sigillo.
The glass

For the cream
225 g mascarpone, 125 g fresh cream,
200 g Collavini Ribolla Gialla Ratafia, 3 yolks.
For the garnishing
Home made Ladyfingers and Oro CaffĂ¨ Arabica Rose
special coffee espresso blend for the Tiramisu.
Preparation
Put all the ingredients for the cream in a carafe
and liquidise well with the minipimer.
Put the cream in a one litre whipping siphon,
close and load with 2 gas chargers.
Shake well and leave it to rest in the fridge
for at least one hour.

142

LA TORRE

Presentation
Prepare the coffee and, still well hot,
dip half a Ladyfinger in it.
Arrange it on a plate, “foam” the cream
over it and sprinkle with cocoa mixed with
roasted coffee powder.
Serve four half Ladyfingers each.

and without lumps. Line a rectangular baking tin with
baking paper, spread the mixture evenly,
bake in a non-ventilated oven at 180°C for 18 minutes.
Leave it to cool and cut out some discs with
the pastry ring of the same size of the glass in which
the dessert will be arranged.
For the mascarpone cream
Whip the egg whites until firm. Whip the yolks with
the Ratafià, add the mascarpone, mix, add the whipped
egg whites and keep in a cool place.
For the chestnuts
In a non-stick pan quickly process the chestnuts
with the Ratafià and e glaze them.
Presentation
Lay a biscuit disc at the bottom of the glass,
arrange the cream, break the Ratafià processed chestnuts
into pieces and continue alternating the layers.
Finish with the chestnuts and garnish with the Ratafià
pearls and a pinch of powder Oro Caffè coffee.
Nonino distillate
GIOIELLO® distillato di miele di Castagno.
The glass

Fold in the mascarpone and the cream,
only 70% whipped. Blend well then keep in the fridge.
For the Ratafià
Bring to boil 50 ml of Ratafià, add the fish gelatin
that has already been soaked in cold water,
add the remaining cold Ratafià, the fresh cream and
the juice of half a lemon. Pour the entire mixture
in an ISI whipping siphon and load with two nitrous
oxide chargers. Shake well and keep in the fridge.
Presentation
With the help of a ring, put a little cream in a bowl,
cover with cocoa powder, then place the biscuit on top.
Prepare an Oro Caffè espresso coffee and slowly pour
it over the biscuit so that it soaks up the
mascarpone cream. Use the whipping siphon to spread
the Ratafià over the biscuit and finish off with
a few cucumber sprout leaves.
Nonino distillate
ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni'
14 anni in barriques e piccole botti sotto sigillo.
The glass